Empanadas have long been a favorite snack and meal component across many cultures, particularly within Latin American and Spanish cuisine. Traditionally, these small, savory pastries are crafted using a flaky, buttery pie crust or dough that encases a flavorful mixture of meat, vegetables, and spices before being baked or fried to golden perfection. However, as delicious as traditional empanadas are, they can be time-consuming and labor-intensive, especially when preparing dough from scratch. That’s where a modern, time-saving twist like these Tasty and Easy Biscuit Beef Empanadas comes in handy for today’s busy home cook.
By using store-bought buttermilk biscuits instead of making pastry dough from scratch, this recipe significantly reduces preparation time without sacrificing flavor. The biscuits, once rolled out, create a soft, pillowy texture that contrasts delightfully with the savory beef and veggie filling. Unlike crispy empanadas with a delicate crust, these biscuit-style ones are more bread-like—a comforting alternative that resembles a mini meat pie or handheld casserole. They’re hearty, wholesome, and incredibly satisfying, making them perfect for family dinners, casual get-togethers, or even lunchbox additions.
The humble biscuit dough allows more than just time savings—it opens up opportunities for beginners and kids to get involved in the kitchen. Flattening the dough, spooning in the beef mixture, crimping the edges with a fork—all of these steps are easy enough for children to participate in, making it a fantastic family bonding activity. And while each empanada may come out with its quirks and imperfections, that’s part of the charm. Every piece is unique, just like the hands that made them.
The filling is a savory symphony of seasoned ground beef, black beans, onion, green pepper, and a mix of spices like cumin, chili powder, and oregano. A touch of ketchup and salsa adds tang and sweetness, complementing the slight heat from cayenne pepper. Not only is this filling full of bold, rich flavor, but it’s also quite versatile. For a lighter or healthier alternative, ground turkey or even plant-based meat substitutes can be easily swapped in without losing the robust character of the dish.
From a practical standpoint, the recipe yields 16 empanadas, making it plenty for a group of 6–8 people with about two empanadas per person. For larger gatherings, the method is easily adjustable—simply quarter each biscuit to create 32 mini versions that are even more bite-sized and party-friendly. With their golden brown tops—brushed with an egg wash for a light gloss and extra color—these empanadas look as appealing as they taste.
Ultimately, these Biscuit Beef Empanadas blend the comfort of Southern cuisine with the bold essence of Latin flavors, creating a fusion dish that’s approachable yet exciting. Whether you’re looking for a new family favorite or a crowd-pleasing appetizer, this recipe delivers warmth, satisfaction, and a little bit of creative fun in every bite.
Tasty and Easy Biscuit Beef Empanadas
Ingredients
- 1 package jumbo buttermilk biscuits - 16 ounces
¼ pound ground beef (minced beef)- ½ cup green pepper (green capsicum) - chopped
- ½ cup black beans - drained and rinsed
- ¼ teaspoon cayenne pepper
- ½ teaspoon chili powder (chilli powder in British English)
- ½ teaspoon cumin
- ½ cup yellow onion - about 1/3 of a large onion, chopped
- 1 clove garlic - minced
- 1 tablespoon ketchup (tomato sauce Australia and UK)
- ¼ cup salsa
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium egg
- 1 tablespoon water
Instructions
- Start by cooking the ground beef in a skillet and discarding grease.
- Once the ground beef is browned, add bell peppers, black beans, cayenne pepper, chili powder, cumin, onion, garlic, ketchup, salsa, oregano, salt, and pepper. Cook and stir for a few minutes until everything is thoroughly mixed and the peppers and onions begin to soften. Turn the stove off and set mixture aside.
- Next, divide the eight biscuits in half, leaving a total of 16 pieces. On a cutting board, start to roll a biscuit piece into an oval shape, spoon out about 1/2 to 1 tablespoon beef mixture onto the oval and fold over and completely seal the edges together. I used a little bit of flour to help roll the dough out and prevent it from sticking to my cutting board. Then take a fork and press all along the edges. Place onto a lightly greased baking sheet. Repeat fifteen more times, until you’ve used all the biscuit pieces. You may have some beef mixture leftover.
- Lastly, whisk one egg and one tablespoon of water in a bowl and lather on the top of the empanadas.
- Bake at 375°F for 15-17 minutes, or until golden brown.
